Sweet Tea and Cornbread (2024)

I had a shocking revelation about macaroni and cheese about a year ago. I was talking to a woman I worked with at the time and she was telling me about her mother's macaroni and cheese and that she always made the cheese sauce and put it in the casserole and baked it. I guess I looked at her like she had horns or something, because she went on to say, "you know nobody does that anymore...bakes it in the oven and all of that". Then I went on to say that I still did. I thought everybody did. She said no you don't, nobody does that anymore. Did I mention that this woman didn't really like me and this might have been the longest conversation we ever had and it was going downhill fast...lol? I once again told her that I did bake my mac and cheese in the oven and I even put eggs in it. Her final words to me on this subject were that I was a little different and everyone knew it. Okay, I see how this is going now.

So I replayed this conversation to my mother, because I knew I would get my idea that people still make macaroni and cheese the proper way reinforced. However, when I told her what was said, she said nobody does that anymore. Does what? Nobody makes a sauce and bakes it in the oven and all of that she said. WHAT? She goes on to tell me that she stopped doing that when the grandchildren were little, because they liked it just as well made on the stove and served right from the pan. THE GRANDCHILDREN! They were children. What did they know about the future of the traditional macaroni and cheese? How had I missed the fact that my own mother had stopped doing it the right way? The youngest grandchildren are a set of twins that are 19 years old! This travesty of the mac and cheese has been going on for over 20 years right in my own familyand Ididn't notice?I told my mother that Paula Deen still makes her macaroni and cheese the right way. She said, 'you do know that is just a tv show, right'? So I said, 'Well, why do I still make mine this way?' My mother said, well you are a little different. Are we seeing a trend here? lol I do tend to get a little passionate about my causes I guess...oh, well!

Different or not, I am on a mission to get people to make the macaroni and cheese the way it is supposed to be made. No blue box, no dump the stuff in the pot on the stove and eat it...but make it the dish it should be. The dish your grandmother made or your great-aunt or even Paula Deen on the show. It's really not a hard thing to make and the results are well worth it.

Here is what you will need:

2 cups elbow macaroni (or penne), milk, half and half, salt, pepper, butter, Tabasco sauce, Worcestershire sauce, Velveeta cheese, Swiss cheese, cheddar cheese,salt, pepper, garlic powderand flour.

Boil the macaroni in salted water for the time it says on the box and drain. Some recipes say to rinse it off, I don't do this. I think it removes the flavor. Also don't under cook it because if you do the macaroni will soak up all of your sauce and you will end up with dry mac and cheese.

Put the macaroni back in the pan with 1 Tbs of butter and let it melt and coat the macaroni.

Now we make a cheese sauce which I like to do in the microwave. It is much easier to do and doesn't stick or burn. Melt 1/2 stick of butter in the microwave and then add 1/4 cup of flour to that. Blend the flour into the butter with a whisk and microwave for about 30 seconds.

Add 1 cup half and half, 2 cups milk, 1/2 tsp. salt, 1/2 tsp. pepper, 1/2tsp. garlic powder,1 tsp. Worcestershire sauce and 1/2 tsp. Tabasco sauce. Whisk well and microwave for about 3 - 4 minutes. Whisk again to remove any lumps and then add 8 oz. of Velveeta cheese. Microwave for 2-3 more minutes until the cheese is melted and whisk again until smooth.

Beat 2 eggs in a bowl.

Put the macaroni in the cheese sauce and gently mix, then pour the eggs in and mix. Make sure the cheese sauce and pasta are not too hot or it will scramble your eggs. If it is still hot, you can temper your eggs by adding a little of the hot cheese sauce a spoonful at a time to the eggs and mixing to bring them up to temperature. After you mix, pour 1/2 into a 2 quart casserole dish you have sprayed well with cooking spray.

Lay about 3-4 slices of Swiss cheese on this layer and then cover with 1 cup cheddar cheese. Pour the other half over this and lay 3-4 slices of Swiss cheese over and the other 1 cup cheddar on top. Place in a preheated 350 degree oven for about 25-30 minutes or until it is bubbly and just starting to brown on top.

This sort of results in the best of both worlds of macaroni and cheese...it's creamy and custard -like because of the addition of the eggs. That is southern macaroni and cheese!

Ingredients:

2 cups elbow macaroni or penne

1 cup half and half

2 cups milk

1/4cup butter (1/2 stick) plus 1 Tbs.

1/4 cup flour

8 oz. Velveeta cheese ( you can use American, but nothing beats Velveeta in this)
2 eggs, beaten

about 4-6 slices Swiss cheese

2 cups cheddar cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1/2 tsp. Tabasco sauce (optional)
1 tsp. Worcestershire sauce (may sound strange but it adds a hint of flavor)

The main course for the perfectspecialoccasiondinner is a pork loin, wrapped in bacon and glazed with pure maple syrup. I originally got this recipe from my sister, who is also a very good, southern cook. She made this while she was visiting once and it was so good. I did adapt it a little by adding the maple syrup because of something I had at a local bed and breakfast called Federal Grove. Federal Grove is a civil war era, plantation style house that has been turned into a bed and breakfast, restaurant and an event venue. It is also the southernmost maplesyrup producerin the United States. They have a maple syrup festival during the month of February and they feature dishes using the syrup. It smells wonderful before you even get in the door. They serve a maple glazed pork chop, which gave me the idea of adding the maple syrup to this. I am going to visit Federal Grove soon and do an entire blog about it with pictures. If you are in the area, you should go there to eat. The house is also very interesting and furnished with all period antiques that are also for sale. If you are ever in the area, make it a stop on your trip. You won't regret it.

Here is what you will need for this delicious recipe:

Whole boneless pork loin, brown sugar, spicy brown mustard, bacon, soy sauce, Worcestershire, Federal Grove maple syrup, garlic salt, salt and pepper.

Ingredients:

1 whole boneless pork loin 4-6 lbs.

1 cup brown sugar

2 Tbs. spicy brown mustard

1 Tbs. soy sauce

1 Tbs. Worcestershire

1/2 cup pure maple syrup plus some or drizzling when basting.

10-12 bacon slices

salt, pepper and garlic salt to taste



Mix 1 cup brown sugar, 2 Tbs. spicy brown mustard, 1Tbs. soy sauce, 1 Tbs. Worcestershire, 1/4 cup maple syrup. Remove the layer of fat on top of the pork with a sharp knife or most of it. Sprinkle it with salt, pepper and garlic salt. Pour the brown sugar glaze over the top.

Wrap the pork with bacon slices covering it all. Drizzle the top with the maple syrup.

Cover with foil and bake for 1 hour at 375 degrees. Remove foil and with a spoon re glaze the top with the dripping in the pan. Recover and cook for 30 more minutes. Uncover and re glaze again with the pan juices, you can drizzle with more syrup if you like now also. Cook uncovered until bacon is brown and crispy... about 20 more minutes.

This is your finished pork loin.Let it rest for about 5-10 minutes before slicing.

This will be so tender and will slice in nice thin slices. You can put the pan juices over it after slicing or leave as it is. Make sure each portion has some of the sweet, crispy bacon with it...that's the best part to me!

Cornmeal ( I prefer White Lily), buttermilk, Tabasco sauce, Cajun seasoning, Old Bay seasoning, black pepper, salt, and about 2 lbs. catfish fillets.

Place the catfish fillets in a mixing bowl and cover with buttermilk. Put several dashes of Tabasco sauce in this and mix around. This is optional and the heat cooks out. It just gives it a good flavor, but not heat. Chill in the fridge for at least an hour. This catfish has no fishy flavor really at all but even if it did, the buttermilk neutralizes it completely.

In a Ziplock bag or a bowl with a tight fitting lid, mix 2 cups cornmeal with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. Old Bay Seasoning, and 1 tsp. Cajun seasoning (I use Tony Chachere's). Shake it up to mix all of it good. While mixing this, start heating your oil. If you are using a deep fryer with a temperature control, heat to 375 degrees. I use my Fry Daddy and it stays right around that temperature. Be sure the oil is good and hot. If it is not at the right temperature, the fish will absorb the oil too much and be greasy, if it is too hot, it will brown on the outside too fast and not cook on the inside.

Turn the fish over about once to be sure to brown on both sides. Don't turn too much because it will knock your batter off. This cornmeal batter stays on the fish better than a heavier batter though. When it's brown on both sides, remove to paper towel lined platter to drain. Repeat until all of the fish is fried.

Ingredients:

2lbs. catfish fillets

2 cups cornmeal (might need more, if the meal mixture becomes wet just add a cup more into the bag)

buttermilk

1 tsp. salt

1 tsp. pepper

1 tsp. Old Bay seasoning

1 tsp. Cajun seasoning

dash of Tabasco sauce

oil for frying

HUSHPUPPIES

No southern fish fry is complete without hushpuppies. This is a simple, but really good recipe for hush puppies.

Ingredients:

1/2 cupself rising flour

1 1/2 cupself rising corn meal

1 cup buttermilk

1/2 tsp. baking soda

1/2 tsp. salt

dash of Old Bay seasoning (optional)

1 Tbs. grated sweet onion

1 egg

Southern Fried Catfish and Hushpuppies!

This tomato pie is theone recipeI can't wait to make when the first tomatoes of the season get ripe. It's a really simple recipe, but it's so good and can be served for really any meal of the day. It's perfect for brunch, lunch or dinner. My sister usually eats the leftovers for breakfast the next morning if she is here when I make it. With the fresh tomatoes, it just tastes like summer. Here is what you will need to make a tomato pie:

1 deep dish pie crust

3 medium size tomatoes

1 medium Vidalia onion, chopped or about 1 cup

1 cup mayonnaise

1 cup sour cream

1/4 cup fresh basil or 1 tsp. dried basil

1/4 cup fresh oregano or 1 tsp. dried oregano

1/2 cup Parmesan cheese

1 cup shredded cheddar cheese

1/2 tsp. garlic powder

salt

black pepper

1/2 tsp. Nature's Seasoning

Bake the pie shell in a preheated 350 degree oven for 5-7 minutes just to brown it.

Slice the tomatoes and put them on a double thickness of paper towels. Slice them sort of thick, about 1/4 inch and if the peel seems tough at all, peel them. Salt each slice and let them sit for at least 30 minutes. This takes some of the water out of them. Don't skip this step or your tomato pie will be soggy and won't hold up well.

Dice the Vidalia onion and sprinkle in over the bottom of the pie shell.

Place the tomatoes in the pie crust over the onion in a single layer. Sprinkle them with black pepper. Sprinkle the chopped oregano and basil over the tomatoes.

In a bowl mix the sour cream, mayonnaise, garlic powder, Nature's Seasoning and Parmesan cheese until well blended. This is one recipe that you cannot substitute the low fat sour cream or mayonnaise in. They containa lot of water andwill make the pie very soupy and watery.Use the real thing in this and just eat one piece if you are watching your fat intake.

This is the Nature's Seasoning. I use it place of salt and pepper a lot. It's a great overall seasoning and doesn't contain MSG. If you don't have this, just use salt and pepper.

Spread the sour cream/mayonnaise mixture over the tomatoes and to the edges of the crust.

When we were growing up, my mother made two very different types of 'goulash'. One was a Hungarian goulash that was chunks of beef in a sour cream sauce spiced with paprika and served over egg noodles and the other one was a southern type of goulash that I think just about every southern mama hadsome sort of 'recipe' for. Now, this wasn't an actual recipe, but just what they probably grew up on themselves or something. This was a hamburger goulash and Mama's always has elbow macaroni in it. It was cooked in a tomato type sauce, but not spaghetti sauce, just tomatoes and/or tomato sauce. Sometimes, if my mother didn't have tomato sauce, she might even use a can of tomato soup.

I used to think that I actually liked the Hungarian goulash best, but after I grew up I found myself liking the southern goulash more. It's a quick, economic meal that really stretches a pound of ground beef. Is this how your mother made goulash, probably not exactly, but maybe similar. I think every family did it a little different. But here is what you'll need for my mama's goulash:

1 lb. ground chuck, browned

1 medium onion, chopped

1/3 cupred or green bell pepper chopped

2 cups elbow macaroni, uncooked

1 15 oz. can of stewed tomatoes

1 15 oz. can tomato sauce

4 cups of water

1 Tbs. sugar

1 Tbs. Italian seasoning or 1 tsp. basil and 1 tsp. oregano

1 Tbs. Worcestershire sauce

1 tsp. seasoned salt

1 tsp. garlic salt

1/2 tsp. black pepper

1/2 tsp. Cajun seasoning like Tony Chachere's (optional)

dash of Tabasco sauce

1/2 cup gratedParmesancheese

2 cups shredded cheddar cheese

Brown ground beef along with the chopped onion and the chopped bell pepper.

Add the tomatoes, tomato sauce, seasonings, macaroni and water. Bring to a boil then turn to low. Stir well to be sure it isn't sticking and then cover and simmer until the macaroni is tender and most of the water is absorbed. If it seems too dry add a little more water, If it's too liquid, just leave the top off for a little while and turn the heat up a little. The extra water will evaporate.It's usually not too moist, but sometimes you do have to adda little water. Don't overcook the pasta.

Before serving sprinkle with the Parmesan and the cheddar cheeses. If you used an oven proof pan, you can run this in the oven to melt the cheese or just cover and let it melt on the stove. The cheese is something I added. My mother didn't put cheese on hers. I just happen to like cheese!







Beef Stroganoff is definitely one of our family favorites. It's not exactly a southern dish per se, but it is a dish we have been making and enjoying in our southern family for a long time. It's not a difficult recipe to prepare, but it does take time. However, it is well worth it.

A lot of recipes call for round steak and I have used round steak, but I prefer to use sirloin due to the reduced time it takes for the meat to get tender.

If you do use round steak, use the top round and plan on simmering the meat for at least 45 minutes to an hour. I also usually use canned cream of mushroom soup and a can of beef consomme in this, because it gives the best overall results.I have made it without and I always go right back to using it...because it's better.

I find it funny when I get comments about using canned soups or mixes...usually from people who probably don't do a lot of cooking in the real world by the way...lol. I am here to tell you that I do use canned soups andmixes of all kinds at one time or another, if they make something taste good. I do not use convenience items when they compromise the taste of a recipe or the real, from scratch, is easy to makeand much better. I am not an ingredients snob, however.

I am from the south, where we eat meat from cans and 'cheese' that is so processed it is shelf stable and will probably be good that way for years...lol. And in some recipes there is just no substitute for Velveeta. I buy a big ole 2lb. hunk of it about once a month. I knewa southern family that loved it so much they named one of their kids Velveeta!

So, if you are put off by a can of cream of mushroom soup in a recipe or a taco mix, you might be in the wrong place or you can leave it out if you want. Whatever floats your boat. I won't judge you for not using it, don't judge me for using it.

I rarely get these comments, because 99.9% of the folks who read my blog are reading it because they eat and cook a whole lot like me and my family or they are here to learn some new recipes or cooking tips and not to be a fake food critic.

Now that we got that out of the way, here is what you will need to make this luscious beef stroganoff:

2-3 lbs. of sirloin steak or top round

1 cup flour seasoned with 1/2 tsp. salt, 1/2 tsp. black pepper, and 1/2 tsp. seasoned salt

1 medium onion, diced

1 cup fresh mushrooms, sliced (optional)

1 Tbs. minced garlic

3 Tbs. oil (I use Canola)

2 Tbs. butter

1 can cream of mushroom soup

1 can beef consomme or beef broth ( I prefer the consomme)

2 tsp. Worcestershire sauce

1 cup water

2 cups sour cream

parsley for garnishing

wide egg noodles or rice

Cut the beef in strips about 2 1/2 inches long. Dredge in the seasoned flour.

Brown the beef in the butter and oil combination. Remove to a plate and saute the onion, garlic and mushrooms. Add the beef back to skillet. Add the mushroom soup, beef consomme, water and Worcestershire sauce. Bring to almost a boil, just to bubbling and then turn down to simmer and cover. Simmer for about 45 minutes, stirring often to be sure it doesn't stick. Using a nonstick skillet is best for this because it does have a tendency to stick if you don't stir it every now and then.

Add the sour cream to the sauce at the very end. You need to temper the sour cream before adding it by adding a little of the hot mixture to it and mixing it in to bring the temperature up. If you don't temper it and add it cold to the hot mixture the sour cream will 'break' and will not mix in smoothly. Warm it back up, but do not let it boil or get too hot. It should be nice and smooth and creamy.

Serve over wide egg noodles or rice and garnish with chopped parsley. Served with a salad, bread and of course, sweet tea...you have an amazing dinner that will become a family favorite!







Fried rice is definitely not a southern dish, but it almost should be or in this case could be.I mean it's rice, it involves butter and oil and frying and it has eggs. Doesn't that almost seem southern?

This version even goes a step further and includes not only pork but bacon grease...lol, which is why it got it's name.When I first made the rice, I sent some to my son and a friend of his. When I asked what they thought of it, they said they liked it.

My son, who has taste buds that Gordon Ramsey would be amazed by, asked if the ham in it was country ham. I told him it was just baked ham diced up small. He said there wasanother meat flavor in there, other than ham.

Then it dawned on me that I had sauteed the ham in bacon drippings. He picked that right out and said that was the flavor that really made it good. Of course, bacon grease makes anything better...lol. I said, 'it's sort of the redneck's fried rice' and it just stuck.

This recipe is very versatile, you can add a few peas, small diced carrots or chopped mushrooms if you like. If you don't have bacon drippings on hand (obviously I always do...lol) you can fry 4-5 pieces of bacon untilcrisp and use the drippings to saute your ham. Sprinkle the crumbled bacon over the rice before serving.

Here is what you will need for the basic recipe:

2 cups rice (cook it according to package directions and for best results chill it before frying)

1 cup ham diced small

1/2 cup sliced green onion, including some of the green blades

1 Tbs. minced garlic

1 Tbs. bacon drippings

2 Tbs. butter

1 Tbs. Canola or vegetable oil

1/2 tsp. garlic powder

1/2 tsp. ginger

1 Tbs. sesame seeds

dash of black pepper

dash of seasoned salt

2 Tbs. soy sauce

2Tbs. Teriyaki sauce

2 eggs

Using a wok or deep frying pan, saute the ham in the bacon drippings. Make sure your ham is diced small so that it cooks up with the rice and blends well.

Add 1 Tbs. oil and 1 Tbs. butter to the pan. Add the rice, the green onions and minced garlic. Sprinkle all of the seasonings, sesame seedsand the soy and teriyaki sauce over all. Continue to turn and fry in the pan.

Make a well in the center of the rice and add the other tablespoon of butter to it. Crack the eggs in the center and scramble. When the eggs start to set, begin to mix them in with the rice. This should be cooked on fairly high heat without scorching it. If you need more oil add a little more canola or vegetable oil.

Take your spatula and sort of press down on the rice and let it get a little crispy on one side, then flip it and do it the same on the other side. I have spent a lot of time in Japanese hibachi places studying this technique..lol. That's it! You now have 'Redneck Fried Rice'!





This is not exactly a southern recipe, but it is one my family favorites. I have tried around a half dozen different recipes for Italian beefthat call for different cooking methods, but this recipe gets the best results and is a mixture of several of the best recipeswith a few additions of my own. It's so simple to throw in the slow cooker the night before.

Here is what you will need for this:

4-6 lb chuck roast

1 envelope au jus mix

1 envelope Italian dressing mix

1 envelope onion soup mix

1/2 jar peperoncini pepper rings with juices

1 cup water

1 Tsp. Tony Chachere's Cajun Seasoning
Swiss or provolone cheese slices
Hoagie rolls

Sprinkle roast with pepper, salt and garlic salt on each side then sear and brown on both sides in about 1 Tbs of oil and 1Tbs of butter. Do this in a nonstick skillet. Once browned place in slow cooker sprayed with nonstick cooking spray for easy cleanup. Deglaze the skillet with a cup of water over high high and pour this over the roast. You can skip this step and just put the roast right in the slow cooker without browning it, but I think it does enhance the flavor.

Sprinkle the Tony Chachere's seasonings over the roast, all three of the envelopes of seasoning mixes, and some additional pepper.

Add a 1/2 jar of the peperoncini peppers and about 1/2 of the pepper juice over top. Pour 1 cup water around the edges of the roast.

After 8 - 10 hours on low or overnight, remove the meat and shred. return to slow cooker in the spicy au jus.

Now it's time to make the sandwiches. Split your hoagie buns and I like to toast them slightly in the oven. They will hold up to the juices of the sandwich better.

If you like extra spice add more peperoncini rings. You can also serve some of the au jus on the side for dipping!!!

Spicy Italian Beef right here in southern Kentucky!

I have seen so many different recipes for chicken spaghetti. They all have little differences, but this one is my own take on it.

2lb boneless chicken breasts or 4 or 5, sour cream, Velveeta cheese, cheddar cheese, Mozzarella cheese, 1 can creamof chicken soup, 1 can cream of mushroom soup, 1 lb. spaghetti, butter, chicken bullion cubes, onion, green or red pepper, garlic salt, Nature's Seasoning, Tony Chachere's Spices and Herbs, and Lawry's chicken and poultry rub.

Most all of the recipes for chicken casseroles call for boiling the chicken, but unless you need a lot of rich broth, I prefer to roast my chicken. I just think it has a better flavor and you can season it better. So I sprinkle these breasts with the Nature's Seasoning (you can use salt and pepper) and the Lawry's chicken and poultry rub and the dot with butter.

These were very thick chicken breasts so I only had to use three, but a normal size chicken breast would require 5-6. I cooked these at 375 degrees for about 30 minutes, then turned them and cooked them for 20 more minutes. A thinner breast would take less time.

When they are done, set them aside to cool so you can chop them into small pieces.

Melt 1/2 stick butter in a skillet and saute 1/2 cup red or green pepper diced in small pieces ( I used both) and 1 cup onion diced. Sprinkle with Nature's Seasoning or salt and pepper. You can add a cup of sliced mushrooms to this if your family like them. Mine doesn't, but I do so I saute some separately and add them to my own small casserole.

I really like mushrooms so these are for me!

I get my pasta pot out for this, because it's big and it makes the mixing easier. I put two bullion cubes and a couple teaspoons of salt into the water and bring it to a boil, then add a pound of spaghetti. Boil it until it is al dente (still a little chewy)...about 9 minutes. Pull the pasta strainer out and drain well. Reserve 2 cups of the pasta water and discard the rest.

In the pasta pan over low heat mix the two cans of soup, sour cream, 2 cups pasta water and 1 lb. cubed Velveeta cheese. Mix until it is all incorporated and stir in the sauteed onions and peppers. Add 1/2 tsp. Nature's Seasoning or 1/4 tsp. salt and 1/4 tsp. black pepper and 1/4 garlic salt.

Chop the chicken into bite size pieces and add it back into the pot with the spaghetti, mix it all together well.

Spray 2 9"x13" pans with cooking spray, divide mixture between two and sprinkle eachwith 1 cup mozzarella and 1 cup cheddar. Bake at 350 degrees for about 45 minutes or until slightly brown on top and bubbly around the edges.

Cheesy Chicken Spaghetti!

Ingredients:

2 lbs. boneless chicken breasts

1 lb. Velveeta cheese

1 lb. spaghetti

2 cups mozzarella cheese

2 cups cheddar cheese

2 cups sour cream
1 can cream of chicken soup
1 can cream of mushroom soup

2 cups pasta water with chicken bouillon

2 chicken bouillon cubes

1 tsp. Nature's Seasoning or salt and black pepper

1 tsp. Lawry's chicken and poultry rub

1 tsp. garlic salt

1 tsp. Tony Chachere's Spices and Herbs

1/2 cup green or red pepper

1 cup onion

3/4 stick butter